This recipe was born out of experimentation and boredom with food choices in week 7 of my vegetarian ketosis experiment. Also, because I wanted a grilled cheese sandwich on a snowy day. As with all things that fit into a ketogenic diet, this bread is relatively low carbohydrate, high fat, and moderate protein.
There are no strange or difficult to find ingredients and it has the perfect firmness to moisture level of a good homemade bread. It has a very mild almond flavor but actually mostly tastes like a sourdough due to the yogurt.
Without further ado:
Almond Butter Bread
- 1 cup almond butter – I recommend using fresh ground almonds with no other ingredients. If this is not feasible for you, look for a brand with no added sugar.
- 3 eggs
- 1/4 cup greek yogurt
- 1 Tbsp vinegar
- 1/2 tsp baking soda
- 1/4 tsp salt
1. Put the almond butter, eggs, and yogurt into a blender and blend until smooth
2. Add the rest of the ingredients and give a few more pulses
3. Pour into a greased bread pan or muffin tin and bake at 350 for 30 minutes.
If possible, eat a slice while still warm. It is divine.
I don’t know what the shelf life of this bread is but I honestly don’t expect it to every last long enough for it to matter.